Chicken with oatmeal stuffing and whisky cream sauce

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5 from 2 votes

Chicken with oatmeal stuffing and whisky cream sauce

This simple chicken dish would make a great appetizer, or enjoy a few with some sides as a main.

Prep Time4

Cook Time40

Total Time44

Course: Appetizer/Starter, Main Course

Cuisine: Scottish

Servings: or more (depending how serving)

Calories: 588kcal

Author: Caroline

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Ingredients

For oatmeal stuffing

3 tablespoon beef suet or tallow (see notes)
¾ cup onion finely diced (¾ cup is around ½ a large onion)
½ cup pinhead oatmeal steel cut oats

To make filled chicken

1 lb chicken tenders or use whole breasts and cut them into smaller long, thin strips

For whisky cream sauce

1 tablespoon whisky
¼ cup beef stock or chicken stock
½ cup heavy cream double cream
¼ teaspoon Dijon mustard
¼ teaspoon honey
½ teaspoon cornstarch cornflour, optional

Instructions

To make stuffing and chicken

In a small skillet/frying pan, melt the beef suet/tallow over a medium heat then add the onion. Cook, stirring regularly, until it has softened but is not browning (if it starts to brown then reduce the heat).
Reduce the heat to low, add the oatmeal and stir to mix. Season with a pinch of salt and pepper. Allow to cook, stirring now and then, for around 15 minutes until the oats are golden and cooked through. They will be a bit nutty and have some chew, but should taste cooked. If you want them slightly softer, add a teaspoon or two of stock but it shouldn't really be needed.
Preheat the oven to 375F/190C.
If needed, use the flat side of a mallet or a rolling pin to flatten out the chicken tenders a bit to make them relatively easy to roll. If using whole breasts, you will need to cut them probably in 4 or more pieces or, if serving as a main, you can just slit a pocket in the middle and fill it as a whole breast.
Put a spoonful of the oatmeal mixture onto each piece of chicken, pressing it together a little, and carefully roll them up and place in an oven dish, join down. If they don't seem to hold you can secure with a cocktail stick. Don't worry if it leaks a little, just try to stuff back in. Repeat with the rest of the pieces of chicken and stuffing. Drizzle a little oil over the top of the pieces of chicken.
Bake the chicken for approximately 20 - 30 minutes until cooked through.

To make sauce

Meanwhile warm the whisky in a small saucepan. If you have gas, tilt to one side to allow it to catch light. Otherwise, remove from the stove and use a long match or lighter to light. Be VERY careful as you do this as the flames can be high - definitely don't look over the pan.
Once the flames have gone out, or are at least lower, add the stock and cream, holding a little of the stock back, and put back over the heat. Warm through and add the mustard and honey and mix in. Continue to warm over medium-low heat and stir to mix. Add the cornstarch to the stock you held back and stir to make a slurry. Add this cornstarch mixture to the whisky cream sauce and cook a couple more minutes, stirring constantly, so it thickens a little more.
Serve the chicken pieces either with the sauce on the side for dipping, or poured over the top.

Notes

If you can't source suet or tallow (or prefer a vegetarian alternative), butter or shortening are the best options. You may find you need a little extra salt and pepper to give a bit more flavor, as a result.

If you use chicken tenders or cut strips of chicken breast to make small bites, as I made here, you should get around 16 or more pieces from 1lb/450g of chicken. You may have a little extra stuffing and/or sauce - you can use the stuffing for other things, or simply enjoy as it is as a side, just make sure you haven't used a spoon directly on the raw chicken that you use in the stuffing. The sauce will keep in the fridge for a day or two and can be reheated to use with other chicken dishes (like chicken Balmoral) and more.

Nutrition

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